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zucchini sliders baked

Zucchini Pesto Sliders

A vegetarian twist on vegetable burgers. Using zucchini slices instead of buns, these small bite-sized sliders are ideal for a snack, appetizer or side dish. Quick and easy to make, these sliders are delicious hot, warm or cold!
Course Appetizer, Entree, Lunch
Cuisine American
Keyword Baked, easy, Thanksgiving, Zucchini
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 sliders
Calories 28kcal
Author Heather
Cost $5


  • Chopping board
  • Chef's 8" knife
  • Zester or grater
  • Baking tray
  • Parchment paper
  • Tongs or spatula
  • Oven mitts
  • Small mixing bowl
  • Measuring spoons
  • Scraper


  • 1 zucchini 5-6"
  • 1/4 cup basil leaves washed and dried
  • 1/4 cup parsley washed and dried
  • 2 tbsp parmesan cheese
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic peeled and grated


  • red and black pepper freshly cracked


  • parsley or basil leaves small


  • Wash and dry zucchini and herbs. Top and tail zucchini and compost the ends. Slice zucchini into 1/4" slices (20 - 24) and set aside.
  • Roughly chop basil and parsley. Add to a blender with olive oil. Blend for 30 seconds or until as smooth as you prefer your pesto.
  • Add half the pine nuts and blend a further 10 seconds. You want some crunchy lumps and texture left behind. Roughly chop the remaining pine nuts.
  • Scrape pesto into a small mixing bowl and add grated fresh grated garlic cloves, pine nuts and parmesan cheese. Stir until well blended.
  • Line a baking tray with parchment paper. Place half of the zucchini slices flat-side down on the paper.
  • Scoop approximately one tablespoon of pesto on top of each one.
  • Place the remainder of slices on the paper. Drizzle a very small amount of olive oil over them. Sprinkle a light covering of parmesan cheese before adding cracked red and black pepper.
  • Bake at 375°F (180° C) for 20 minutes or until the parmesan cheese has turned light brown.
  • Remove tray from the oven and allow zucchini slices to cool before assembling.

To serve:

  • Transfer each baked zucchini slice with pesto to a warm serving plate. Top each one with a slice coated in olive oil, parmesan cheese and pepper. Press down lightly until the top slice lies firm and stable.
    Insert a toothpick to keep the slices together if needed.
    Zucchini sliders on parchment paper